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Each apparent “seed” (achene) on the outside of the strawberry is actually one of the ovaries of the flower, with a seed inside it. Strawberry cultivars vary widely in size, color, flavor, shape, degree of fertility, season of ripening, liability to disease and constitution of plant. On average, a strawberry has about 200 seeds on its external membrane. In most cases, the flowers appear hermaphroditic in structure, but function as either male or female.
The tiny strawberry is packed with vitamin C, fiber, antioxidants, and more. The heart-shaped silhouette of the strawberry is the first clue that this fruit is good for you. These potent little packages protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer.
- Being an excellent source of vitamin C
- Containing decent amounts of folate (vitamin B9)
- Enriching in antioxidants
- Having benefits for heart health
- Balancing blood sugar control
- Preventing against cancer
- Improving blood antioxidant status
- Decreasing oxidative stress
- Reducing inflammation
- Improving vascular function
- Improving your blood lipid profile
- Reducing the harmful oxidation of LDL (bad) cholesterol
How to Produce
Essentially the principal ingredients used in jam making are simply fruit and sugar. However, depending upon the actual recipe itself, there may be a number of additional ingredients added to the pot, such as spices, ginger and lemon juice (for fruit with little in the way of natural acid). For strawberry jam the juice of lemon is needed as it is very low acid fruit, whereas half of that will be enough for medium acid fruit, and won’t need any for the high acid fruits. In general, fruit with high pectin will also have high acidity and vice versa.
It is always important that any fruit being used as an ingredient should be clean, fresh, in good condition (not rotten, moldy or overripe) and completely dry. If the fruit is damp or wet, then the water may actually dilute the natural pectin and prevent the preserve from achieving a good set.
Boiling is key to jam-making because it releases a long fibrous compound known as pectin. In jam, pectin forms a mesh that traps the sugary liquid and cradles suspended pieces of fruit. Boiling the fruit will always help to purify and sterilize it, killing off any natural yeast and preventing the fermentation process.
As far as packaging is concerned, there are various options – cups, glasses, cans, buckets. We can provide Strawberry Jam in each quantity that our clients want, there is no limitation regarding weight, destination and packaging type.